This dish is from the formerly princely state of Hyderabad in South India. While a meat eaters haven, it is said that one time, the kings (Nawabs as they r called) wanted to eat vegetarian but wanted it flavourful. That is how the salan curry was born.
Aubergine Salan: Aubergines cooked in a tangy peanut/seaseme seed gravy. The addition of tamarind gives this dish a nice sour/tangy note! We cook this dish with baby aubergines - the ideal type of aubergine for this dish.
(Please note that if baby aubergines are not available at the time of making this dish, we will be using normal aubergines)
It is paired with Biryani - The king of all rice dishes. Our authentic biryani - called "Sofyani Biryani" - It is a mild yet immensely flavourful slow cooked rice and goes perfect with the aubergine salan!